Mushroom Soup

Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

Show: Wolfgang PuckEpisode: Gourmet Mushrooms

Rated: 5 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
40 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Directions

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.

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Comments & Reviews

recipe Mushroom Soup
Stephanie Venice, FL 02-03-2010
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Creamy & Delicious
Rated: 5 stars out of 5

I never made mushroom soup before and when I read this recipe it looked very easy to make. The only thing is, it takes more... than 10 minutes to saute the items. But it was well worth it. I actually waited until I had completed the recipe to taste the soup and it was worth the wait. My husband tasted first and he really liked it. I doubled the recipe and the seasoning is perfect. I am definately going to make this soup again. Read more
recipe Mushroom Soup
Anna Bradenton, FL 01-10-2010
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Very comfoting
Rated: 5 stars out of 5

I used portobello mushrooms because they were on sale at the store. And i did not use the cornstarch as well as subst heavy... cream for half and half. The soup is very good, simple to make and even my children loved it. I also toasted some pumpernikle and multi grain bread to go with it. Roasted chicken for the second course.Read more
recipe Mushroom Soup
janet englishtown, NJ 01-06-2010
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Ouick and easy
Rated: 5 stars out of 5

Delicious soup. so easy that I made it for lunch, love the hint of lemon
recipe Mushroom Soup
Elaine Rancho Palos Verdes, CA 01-01-2010
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UNIQUELY FRESH TASTING
Rated: 5 stars out of 5

I LOVE THE FRESHNESS THAT THE LEMON GI VES. I DIDN'T HAVE CORN STARCH, SO I MIXED 1 TSP. FLOUR INTO SOFTENED BUTTER THEN... ADDED THAT TO THE SOUP AND STIRRED FOR SLIGHT THICKENING. FLAVORFUL, NICE TEXTURE AND EASY . Read more
recipe Mushroom Soup
Kelly Houston, TX 12-16-2009
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Easy and good
Rated: 4 stars out of 5

This was a very easy and great tasting recipe! My only change was that I chopped half the mushrooms in a food processor and... the other half by hand into large pieces for a nice mix of sizes. I have to be honest though, one large bowl of this is really enough - I would only double it (as others said) if you have more than 2-3 people you are cooking for - 1 large bowl can fill your mushroom craving for at least a week!Read more
recipe Mushroom Soup
Ellen East Greenbush, NY 12-14-2009
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Love it!
Rated: 5 stars out of 5

I just made this last night and I loved it. I changed only 2 things - used 3 different kinds of mushrooms, used my hand... blender instead of chopping shroomies in the food processor.... oh yeah, and I doubled the recipe - that's 3 things. This recipe is easy, has few ingredients but has great flavor. This will be a keeper. My husband did suggest to puree some of the mushrooms while leaving some larger chop for texture. Read more